Food Abuse Requires Juice

Doc and I are firm believers in moderation. We’re not exercise fanatics but we do exercise. Organic groceries grace our cupboards but we still grab a burger on the go. We fancy deserts (chocolate for me) but we know when we need to level the playing field with a good dose of veggies. Such was the case this past Fourth of July. Between trifles, cake pops and Busy Beaver Bars the scale of moderation was imbalanced!

And so it was time to juice.

There are a ton of juicers on the market. I can only speak for the one we own. Its a Breville. It’s stainless steel so it doesn’t discolor and after 4 years it is as structurally sound as the day we bought it. Our previous juicer had numerous plastic components. Simply put, it wasn’t as good.

We have two mainstay veggie recipes.

The first consists of 4 large tomatoes, 4 large carrots and 8 stalks of celery. There’s really no trick to it. If you’re new to juicing the most important thing is to experiment. If I’m the only taker I tend to add less carrots. I also add an 1/8 tsp of Celtic Sea Salt. Consistent intake of the salt does wonders for my sporadic muscle cramps.

Doc favors the green juice. This consists of a large “bunch” of Kale, 2 cups of spinach, 8 stalks of celery, 4 large carrots, a small sliver of ginger, and 1-2 green apples. These ingredients produce a deep green drink that any veggie hater would run from but wait! The green apples make the drink incredibly tasty.

If your kitchen lacks a juicer but you’re interested in a healthy drink a great alternatives would be a smoothie made with your blender or a fitness drink made with a Magic Bullet. (Check out these recipes: Strawberry Smoothie, Oatmeal Smoothie.)

That’s it for today’s DoAhead Dining. A bit of juice to lend a bit of balance to our sometimes overworked and undernourished bodies!